These Monkey Bread Muffins are made completely from scratch in under 2 hours with ingredients that you probably already have on hand! This simple but fun treat would be a great baking project for a quiet day at home!Jump to Recipe
I don't want to say much about all that is going on in the world right now, but I did want to share a few things that I hope will bring you peace rather than more fear in this very real and scary situation unfolding before us now.
What I find most striking in the midst of this pandemic is how there is not a single person who is not being affected in some way or another by it. We're all in it together.
Who could have known we would be where we are now?
Not any human, that is for sure. God knew from the very beginning that we would be here now. And I know for certain that God is with us in this trial, still fully in control of it all. What a privilege it is to serve and be loved by the very God who is in full control of the present trial and everything to come in the future!! This is where I find hope, even when everything around me seems to be crashing down. Hope in the midst of trouble. Hope that will not disappoint.
If you are not sure if you have this hope that I speak of, I want you to know that it is absolutely free for the taking, offered by God as a free gift to any who will repent and believe:
For God so loved the world, that He gave His only begotten Son, that whoever believes in Him shall not perish, but have eternal life. - John 3:16
For by grace you have been saved through faith; and that not of yourselves, it is the gift of God; not as a result of works, so that no one may boast. - Ephesians 2:8-9
One activity I find to be comforting during this time is baking! Of course, I already bake quite a bit, having a baking blog and all. Testing new recipes, testing them again, and again, just until they are perfect!! Haha!
Baking just for fun!
Lately, I have been enjoying baking just for the pleasure of it! A previously posted cookie recipe made for loved ones on a Sunday afternoon, just for the fun of it! Or making my Peanut Butter Chocolate Chip Cookies on a Friday night, just because!
Sometimes I find myself lost in the pressure of my own goals I've set for myself and my blog. Trying to make new content in order to get a new post out every week and ending up losing the fun aspect of baking. During this time I have been able to slow down a bit and just enjoy baking, which I'm thankful for!
Monkey Bread Muffins
Don't get me wrong, I still really love baking!! And that is why I am very excited to bring this new recipe for Monkey Bread Muffins to all my wonderful followers! This recipe is made with a very simple and quick yeast dough which I actually adapted from my Rosemary Garlic Focaccia Bread recipe. Milk, canola oil (or vegetable oil), and bread flour are used to make the dough super soft. All-purpose will work, but I have noticed that bread flour makes a much softer dough.
One of my favourite things about this recipe is how quickly it can be made! Only 1 hour of rising time is needed for the dough. Then you cut off small pieces of dough and dip each one in melted butter and then roll in cinnamon sugar. I mean... what's not to love about butter, sugar, and cinnamon! So yummy!! Then, you place a few of these buttery cinnamon sugar bites into each muffin cup and then just bake them for about 15 minutes. Easy & delicious comfort food!
Top them with a little drizzle of icing after they cool for a few minutes. I promise it makes them double delicious! You won't regret this!
If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using my hashtag: #kneadsomesweets! Thank you for supporting Knead Some Sweets! I appreciate your support in making my recipes!
Monkey Bread Muffins
- 12-count muffin tin
- non-stick cooking spray or butter
- mixing bowls
- measuring cups & spoons
- silicone spatula
For the Monkey Bread:
- 2 cups bread flour (you may substitute all-purpose)
- 1 tablespoon quick-rise yeast (instant yeast)
- 1 tablespoon granulated white sugar
- 1 teaspoon salt
- 2 tablespoons canola oil
- ¾ cup + 2 tbsp warm milk (110℉)
- ⅓ cup salted butter, melted
- ¾ cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Icing:
- ½ cup powdered sugar
- 2 tablespoons whipping cream
- Mix together the flour, quick-rise yeast, sugar, and salt in a mixing bowl. Put the oil together with the warm milk (110℉) in a glass measuring cup. Slowly add all the oil and milk into the flour mixture while mixing to form a loose dough. Turn onto a lightly floured counter and knead until a smooth dough forms - about 1 minute of kneading.
- Shape dough into a ball and place in a bowl that has been well greased with oil (seam side down). Cover with plastic wrap and let rise in a warm place for 1 hour.
- When the dough is done rising, preheat the oven to 375℉. Grease a 12-count muffin tin with non-stick spray or use cupcake liners.
- Punch down the dough to deflate all air pockets. Place the melted butter in a small bowl and mix together the brown sugar and cinnamon in another small bowl.
- Cut off small pieces of dough (each about the size of your thumb, for lack of a better size reference), dip each piece in the melted butter and then roll each in the cinnamon sugar to coat before placing in the muffin cup. Each cup of the muffin tin should have about 5 or 6 pieces or just distribute the pieces evenly between all cups. Repeat until all the dough is used up (you may need to use a bit more brown sugar and cinnamon if you run out).
- Bake the muffins immediately in the preheated oven for 15-17 minutes or until bubbly and fully cooked on the inside. Let cool in the pan for at least 10 minutes before topping with the icing (instructions below), if desired. Enjoy!
To make the Icing:
- Stir together the powdered sugar and whipping cream until smooth. Drizzle over the slightly cooled muffins using a spoon or a ziplock bag with the corner snipped.
Love and Cookies,